Black and White Bean Soup

Oxmoor House
8 (1 1/2-cup) servings.


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1 pound dried black beans
1 pound dried Great Northern beans
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons ground oregano
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 (4-ounce) can chopped green chiles
3 (14 1/4-ounce) cans no-salt-added chicken broth
1/2 cup chopped fresh parsley
Nonfat sour cream (optional)
Fresh parsley sprigs (optional)


Sort and wash beans; place beans in a large Dutch oven. Cover with water to a depth of 2 inches above beans. Bring to a boil; cover, remove from heat, and let stand for 1 hour. Drain beans, and set aside.

Place oil in Dutch oven; place over medium-high heat until hot. Add onion and next 7 ingredients; saute until onion is tender. Add broth and beans. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in chopped parsley. To serve, ladle soup into individual bowls. Garnish with nonfat sour cream and parsley sprigs, if desired.

Created date

August 2009

Nutritional Information

Calories 430
Caloriesfromfat 7 %
Fat 3.4 g
Satfat 0.6 g
Monofat 1.5 g
Polyfat 0.8 g
Protein 25.3 g
Carbohydrate 76.2 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 163 mg
Calcium 0.0 mg